Recipe: Fettucine Alfredo...Almost

FETTUCINE ALFREDO ALMOST

8 ounces fettuccine noodles
1 1/2 teaspoons butter
1/4 cup light cream cheese
1 1/3 cups skim milk
2 Tablespoons dried parsley
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
3/4 cup freshly grated or shredded Parmesan cheese
Additional Parmesan for garnish (optional)

Place noodles in already boiling water, and cook according to package directions. When noodles are done, drain, rinse with very hot water, drain again and set aside.

While the noodles are cooking, melt the butter in a medium-size saucepan over medium heat. Add the cream cheese and milk, stirring constantly with a wire whisk until well-blended and smooth.

Add the parsley, pepper and nutmeg. Gradually add the Parmesan cheese, stirring constantly with the whisk. Briskly stir until the cheese is melted and incorporated about 3 minutes. (Sauce with be thin.) Remove from heat.

TO SERVE:
Place cooked and drained noodles in a large serving bowl. Give the sauce another brisk stir and pour over the noodles. Toss well. Sprinkle with additional cheese, if desired. Serve at once.

Makes 4 servings

Per serving: Approximately 314 calories, 112 grams fat, 25 mg cholesterol, 38 g. carbohydrates, 488 mg sodium per serving. 30 percent calories from fat.

This recipe is from the newspaper.